When your garden gives you eggplant, zucchini and peppers, it’s bruschetta time! This recipe is simple to prep on the grill.
- Slice fresh baguette, 2 medium eggplants, 3 zucchini and 1 large bell pepper for grilling. Toss with ¼ cup olive oil, plus salt and pepper.
- Grill over high heat about 2-3 minutes per side until softened and charred.
- Transfer to a platter and slice bell pepper into thin strips. Garnish with fresh basil and oregano, then drizzle with more olive oil and sprinkle with salt and pepper. Top crostini with grilled vegetables and enjoy!